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Roasted Veggies & Halloumi Tray

40 Minute Roasted Veggies & Halloumi Tray. This will certainly become a firm fave in your house, so easy to make on one tray. Plus...cheese, what more can I say?

Serves: 4 Time: 40 minutes



  • 400g baby potatoes, peeled

  • 4 carrots, tops removed and peeled

  • 2 red (bell) peppers, core and seeds removed

  • 1 courgette, topped and tailed

  • 1 garlic bulb

  • 1 lemon, washed

  • 2 sprigs fresh rosemary

  • 60 ml olive oil

  • Sea salt and freshly ground black pepper

  • 250 g halloumi

  • 12 black Kalamata olives, drained and pitted


  1. Preheat the oven to 200°C and line a baking tray with foil or paper. Cut the potatoes, carrots, peppers and courgette into bite-sized pieces, cut the garlic in half crosswise and cut the lemon into thin wedges. Transfer to the baking tray and add the rosemary.

  2. Drizzle over the oil, season to taste with salt and pepper and toss until well coated. Bake for 25–30 minutes or until the vegetables are almost tender.

  3. Break up the halloumi into bite-sized pieces and scatter it over the vegetables along with the olives. Change the oven mode to grill, increase the temperature and grill the halloumi, olives and vegetables for 5–10 minutes or until the halloumi is soft and golden and the vegetables are tender and golden.

  4. Serve with extra salad if you like.


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Rosie ❤️


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